This unit of competency describes the skills and knowledge required to prepare and monitor beer yeast propagation processes.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice	Yes	No	Comments/feedback
Identify and confirm propagation requirements
Wear appropriate personal protective clothing and ensure correct fit
Prepare yeast cultures for use according to specifications
Confirm product and materials are available to meet propagation requirements
Prepare product to meet specified propagation requirements
Confirm propagation services are available and ready for operation
Check cleaning and sterilising equipment to confirm readiness for use
Select, clean and sterilise propagation equipment according to work health and safety and food safety procedures
Select, clean and sterilise transfer equipment according to work health and safety and food safety procedures
Start up the beer yeast propagation process according to work health and safety and operating requirements
Conduct transfer operations to meet propagation requirements
Conduct the culture propagation process according to workplace procedures
Make scale-up additions to ensure optimum performance
Monitor control points to confirm performance is maintained within specification
Monitor equipment to confirm operating condition
Identify, rectify and/or report out-of-specification product, process and equipment performance according to workplace procedures
Complete the propagation process according to workplace procedures
Dismantle equipment and prepare for cleaning according to workplace requirements
Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures
Conduct work in accordance with workplace environmental guidelines
Record workplace information in the appropriate format according to workplace requirements

Assessment Cover Sheet

FBPOPR2003 - Prepare and monitor beer yeast propagation processes

Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

FBPOPR2003 - Prepare and monitor beer yeast propagation processes

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: